2000s Recipes + Menus

Champagne Punch

Serves8

Active Time:25 min

Start to Finish:1 1/2 hr (includes chilling)

January 2008

Eye-opening notes of lemon, lime, and grapefruit keep this festive punch from heading into ultra-sweet territory—and fresh mint seconds the motion. "Once the Champagne has been added," says Scott Peacock, "serve the drinks as soon as possible to experience the maximum tickle of bubbles."

1/2cupsugar

1/2cupwater

1cupwhite grape juice

1 1/2cupsfresh grapefruit juice (preferably pink or ruby red)

1/4cupfresh lime juice

1/4cupfresh lemon juice

1cupdry white wine

1/4cupCognac or other brandy

1/2cuppacked mint leaves

1navel orange, cut into 1/2-inch pieces

1lime, cut into 1/2-inch pieces

1lemon, cut into 1/2-inch pieces

1(750-ml) bottle Champagne or other sparkling white wine, chilled

Bring sugar and water to a boil in a small saucepan, stirring until sugar has dissolved, then transfer to a bowl and cool syrup completely (or quick chill by setting bowl in an ice bath and stirring occasionally until cool).

Stir together juices, wine, Cognac, mint, fruit, and cooled syrup in a large pitcher. Chill, covered, until cold, about 1 hour. Stir in Champagne.

Cooks' notes: Syrup can be chilled up to 1 week.Punch, without Champagne, can be made 3 hours ahead and chilled, covered. Add Champagne just before serving.